Greens N Yellows ( Palak Roti with Potato spicy curry)

 Green Roti with Yellow potatoes. Never thought would turn a yummy healthy combo. Straight to the recipe.

Ingredients:

          Serving:  Enough to serve a family of four and preserve few for dinner.
          Roti:  Palak leaves one bundle,  Toor dhal - three table spoons, Wheat flour - 2 cups full
          Sabji:  Four medium sized potatoes sliced to small cubes and soaked in water.         
          Tadka:   1 spoon of cumin seeds , 2 long red chillies chopped, 1 spoon of mustard seeds
 
           Refined oil
           Salt to taste.


Way to go: 


Palak Roti

• Take a pressure cooker and add enough water to cook the Toor dhal. Depending on the quality of the toor dhal it might take two to five whistles to cook it to softness. I use a 2 litre cooker to cook the dhal and for three whistles. Sometimes five whistles depending on the brand of toor dhal.  Once the pressure cooker pressure seizes, open it after some 10 to 15 mts and make sure dhal is cooked soft. Smash them well and keep aside.
• Wash the palak leaves well to remove all mud and dust. Chop them coarsely and then cook them with two to three spoons of water in a kadai with lid on (with little space for steam to escape). Add a very very small pinch of lime (Chunnambu) to remove any bitterness and complement the iron in palak with calcium in lime. Also add a spoon of turmeric powder to retain the fresh green color in leaves. Cook in low flame and leaves would get cooked in two to three minutes. Ensure you do not burn the bottom by over cooking. Once done cool them to room temperature and then grind them to fine green paste.
• Take a wide mouthed kadai. Make tadka in refined oil, by crackling cumin seeds, mustard seeds, and red chillies, and saute in medium low flame.
• Now as the chillies are roasted enough, add the palak green paste, toor dhal paste and mix well in low flame. Add salt to taste and cook for a minute or two and turn off the stove. 
• Now the Palak mixture enriched with Dhal and lime is ready.
•  Making the Roti
•  Take two cups of wheat flour into the food processor and add the green palak mixture little by little as you whisk the flour mixture. Keep adding palak paste until you get the right rolling consistency to make chapathi balls. If the mixture is too dry add more paste or if too sticky/wet add more wheat flour. Keep doing until right consistency is met. 
•  Roll into balls. Press into round flat rotis using rolling pin. Toast them on a pan and grizzle them with oil or ghee to make hot green rotis.

  Spicy Potato Sabji

• Take a fresh kadai and heat refined or til oil in it. Once hot add mustard seeds and cumin seeds to crackle them in medium low flame.
• Once they commence crackling add the diced potato cubes. 
• Add the spices which includes red chilli powder (half a spoon), turmeric powder (half a spoon), salt to taste. 
• Turn the heat to medium low. Sprinkle two to three tablespoons of water, and close it with a lid with little space for steam to escape. 
• Cook for five mts often checking in between to see if potatoes are cooked to soft. 
• Adjust for salt as required end of it. 

Now serve the Yellow Spicy Potato Sabji with Green Roti.  If you have more Palak mixture dont worry. It goes well with Vathal Kuzhambu or directly mix it with cooked rice and have it with a crispy papad anytime.